Ibrahim, E. (2018). An Improvement of the Quality of Low Fat UF Soft Cheese Using Certain Fat Replacers.. Journal of Food and Dairy Sciences, 9(5), 157-161. doi: 10.21608/jfds.2018.35671
Eman Ibrahim. "An Improvement of the Quality of Low Fat UF Soft Cheese Using Certain Fat Replacers.". Journal of Food and Dairy Sciences, 9, 5, 2018, 157-161. doi: 10.21608/jfds.2018.35671
Ibrahim, E. (2018). 'An Improvement of the Quality of Low Fat UF Soft Cheese Using Certain Fat Replacers.', Journal of Food and Dairy Sciences, 9(5), pp. 157-161. doi: 10.21608/jfds.2018.35671
Ibrahim, E. An Improvement of the Quality of Low Fat UF Soft Cheese Using Certain Fat Replacers.. Journal of Food and Dairy Sciences, 2018; 9(5): 157-161. doi: 10.21608/jfds.2018.35671
An Improvement of the Quality of Low Fat UF Soft Cheese Using Certain Fat Replacers.
Dairy Department, Faculty of Agriculture, Kafrelsheikh University, Egypt.
Abstract
This research aimed to improve the quality of low fat UF soft cheese using cer fat replacers such as alginate gum, calcium alginate and sodium alginate. Low- fat milk retentate was divided into four equal rations. First ration with no additives attended through control of LFC, while the others were supplemented with alginate gum (0.05%, ALG), calcium alginate (0.05%, CaG) and sodium alginate (0.05%, NaG), respectively. The standardized fat milk retentate (15%fat) deprived of additives was controlled for FFC. The obtained results showed that moisture, fat, protein and ash contents of low fat UF-soft cheese treated with ALG, CaG and NaG were higher than low fat cheese sample (LFC). Treatment with calcium alginate and sodium alginate increased the acidity and water soluble nitrogen content compared with LFC when cheese was fresh. Rheological properties like hardness, adhesiveness, gumminess and chewiness decreased in most treated samples, and the maximum decrease was almost for treatment NaG. Evaluation of organoleptic properties showed that cheese with CaG and NaG had the highest score while the control (LFC) had the lowest score in this respect. In conclusion, use of calcium alginate and sodium alginate as fat replacer for manufacture of low fat UF- soft cheese improved the rheological and sensory properties.
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